No Peek Taco Chicken and Rice Recipe
This No Peek Taco Chicken and Rice is an easy one-pan dinner made with tender seasoned chicken, cheesy taco flavored rice, corn and plenty of melted cheddar cheese.
Equipment
- 9" x 13" baking dish
Ingredients
- 2 Cups White Minute Rice
- 10.5 Oz Cheddar Cheese Soup
- 10.5 Oz Cream Of Chicken Soup
- 2 Cups Chicken Broth
- 1 Packet Taco Seasoning
- 15.25 Can Whole Kennel Corn, drained
- 1.5-2 Pounds Chicken Tenderloins
- Salt and Pepper to taste
- ½ teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1.5 Cups Cheddar Cheese, hand shredded
Instructions
- Preheat the oven to 375°F.
- Add the minute rice, cheddar cheese soup, cream of chicken soup, chicken broth, corn and taco seasoning packet to a lightly grease baking dish. Stir everything together until it is evenly combined and the rice is distributed throughout the dish.
- Season the tenderloins with salt, pepper, garlic powder, onion powder, and paprika. Arrange the seasoned chicken tenderloins evenly over the rice mixture.
- Sprinkle shredded cheddar cheese over the top. Cover the baking dish tightly with aluminum foil. This is important because the trapped steam is what cooks the rice.
- Place it into the center rack of the oven for 1 hour without removing the foil or peeking. Once the cooking time is up, remove the foil and make sure the chicken has reached 165°F internally and the rice is tender. Broil for extra crispiness on top (optional).
- Let everything rest for about 5 minutes before serving, garnish with parsley (optional) and enjoy.